Sun-Dried Tomato Pasta Salad with Artichoke Hearts
User Reviews
5.0
42 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
6 to 8 servings
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Calories
706 kcal
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Course
Side Dish, Main Course, Lunch
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Cuisine
Italian
Sun-Dried Tomato Pasta Salad with Artichoke Hearts
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This pasta salad, dressed with a rich sun-dried tomato vinaigrette, is an easy and satisfying summer side dish or vegetarian main course.
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Ingredients
Sun-Dried Tomato Vinaigrette
- 1/2 cup sun-dried tomatoes , drained if using oil-packed (about 12 halves)
- 2 tablespoons fresh lemon juice
- 2 cloves garlic , peeled
- 1 teaspoon Dijon mustard
- 1/2 cup extra virgin olive oil
- 1 teaspoon fresh oregano leaves (about 6-8 leaves)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly-ground black pepper (medium grind)
Pasta Salad
- 1 pound short pasta , such as casarecce
- 1 pound frozen artichoke hearts , thawed and quartered*
- 2 tablespoons olive oil
- 1/2 cup chopped shallots
- 3 tablespoons capers , drained
- 1/2 cup sun-dried tomatoes , cut into thin strips
- 1/4 to 1/2 teaspoon crushed red pepper flakes (optional, if you want the pasta to have a kick)
- 2 ounces toasted pine nuts
- 1/4 cup chopped flat leaf parsley
- 1/4 cup chopped fresh basil
- 1/2 cup shaved Pecorino Romano , plus additional
- Kosher salt and pepper to taste
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Instructions
Make the Sun-Dried Tomato Vinaigrette
- In a food processor or blender, pulse sun-dried tomatoes, lemon juice, garlic, Dijon mustard, salt, and pepper 5-6 times, until combined. Scrape the sides of the bowl or blender.
- With the mixer running, drizzle in olive oil in a steady stream. Add fresh oregano leaves and pulse to gently chop them up. You should have about 3/4 cup of vinaigrette. Set aside.
Make the Pasta Salad
- Cook pasta in salted, boiling water until al dente. Drain and rinse with cool water or lightly-coat with olive oil and spread out onto baking sheets to cool.
- While the pasta is cooking, heat 2 tablespoons olive oil in a skillet over medium high heat. Add artichoke hearts and a pinch or two of kosher salt and black pepper. Gently sauté for 5-8 minutes, flipping the artichokes sparingly, until they're light golden brown in parts.
- Deglaze the pan with a small splash of water or white wine and cook for 1 minute, scraping up any brown bits on the bottom.
- Remove from heat and stir in shallots, capers, sun-dried tomatoes, and red pepper flakes (if using). Set aside.
- When pasta is cooked and cooled, toss with the sun-dried tomato vinaigrette, artichoke mixture, pine nuts, herbs, and Pecorino Romano. Season to taste with salt and pepper. Pasta salad is best enjoyed at room temperature.
Notes
- *If you're unable to find frozen artichoke hearts, you can substitute canned. These generally don't hold their shape as well as frozen, so I would skip the step of sautéing them. Simply assemble the salad after draining, rinsing, and drying the canned artichoke hearts.
- This pasta salad can be made a day in advance and stored, covered, in the refrigerator. Return to room temperature before serving.
- Since the pasta can soak up the vinaigrette overnight, I like to prepare an extra batch of vinaigrette and store it in a separate container when making the salad in advance. Then, just add some of the extra dressing, to taste, before serving.
Nutrition Information
Show Details
Calories
706kcal
(35%)
Carbohydrates
67g
(22%)
Protein
15g
(30%)
Fat
42g
(65%)
Saturated Fat
6g
(30%)
Cholesterol
8mg
(3%)
Sodium
757mg
(32%)
Potassium
532mg
(15%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
1290IU
(26%)
Vitamin C
40.4mg
(45%)
Calcium
141mg
(14%)
Iron
3.1mg
(17%)
Nutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 706 kcal
% Daily Value*
| Calories | 706kcal | 35% |
| Carbohydrates | 67g | 22% |
| Protein | 15g | 30% |
| Fat | 42g | 65% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 8mg | 3% |
| Sodium | 757mg | 32% |
| Potassium | 532mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 1290IU | 26% |
| Vitamin C | 40.4mg | 45% |
| Calcium | 141mg | 14% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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